Indian festivals means myraid of colors all around, lots of happiness and smiles and most importantly lots of good food to eat. When I say eat, I actually mean indulge. The gas flame continuously on, everyone gathered in the kitchen, someone being the executive chef of the house making sure everything is on track and as per the plan, some being the sous chef making those sweet and exotic Indian dishes while some being the critic. It is an absolute sight to witness!
Staying away from home makes me nostaligic about every festival. I miss the fun amidst choas and commotion. Childhood memories stir back when mum spent hours in the kitchen making traditional food, everyone wore new clothes and the entire house beautifully adorned with fresh flowers. And not to forget the mandir (temple) of the house is lit up so well and everyone offers their prayer to the Almighty.
Being a mother to a 2 year old little (not so little anymore) master, I try to imbibe traditional values in him. Needless to say his grandparents have nutured the spiritual and religious side in him right from birth and I can already see the seed growing. He loves his Ganpati Bappa, wakes up every morning chanting loudly “Ganpati Bappa Moriya”. He chants the aarti in his sweet little obscure language, wants to blow the mini conch and ring the bell kept in our mandir. And… when he looks at the sweets offered to God, he wants to pounce on it almost instantaneaously.
With Ganesh Chaturthi almost a day away, the prepartions have already started. Festive bells ringing in the house. And this Puran Poli is a traditional dish offered to Lord Ganesha for his love of sweet Indian flatbreads. Soft, sweet and bursting with Indian aromatic spices, this flatbread is a must try recipe to celebrate the coming on Lord Ganesha this year!
INGREDIENTS: (Makes 8 parathas)
For the Puri dough:
- 1 1/2 cup whole wheat flour + more for rolling out the parathas
- 2 tbsp vegetable oil
- 1 tsp turmeric powder
- pinch of salt
- water, to knead
For the filling:
- 1 cup Chana Dal
- 3/4 cup jaggery powder (you can remove 1 tbsp jaggeory if you don’t like it too sweet)
- 2 tbsp ghee + more for frying the flatbread
- 1 1/2 tsp fennel seeds
- 3/4 tsp dry ginger powder
- 5 cardamom pods
For the filling:
- Soak the chana dal in water for atleast 20 minutes. Once done wash it under running water and drain the water.
- In a pressure cooker, put the chana daal with water. Cover the lid and allow it to cook for 7 – 8 whistles.
- Once done, remove it from the heat and allow the steam to escpe completely before opening the lid. Open the lid, strain the excess water and keep the water and the cooked dal aside separately.
- Meanwhile in a mixer grinder, take fennel seeds, dry ginger power and cardamom pods and grind it until it forms a lump free powder.
- Heat a saucepan on medium flame. Add ghee and the the spice powder mix made in the previous step. Stir it for 30 – 40 seconds.
- Add the cooked chana dal and mix it for a minute or so. Now add the jaggery powder and put the gas on low flame. Mix the mixture and allow it to cook stirring occasionaly in a gap of 60 – 90 seconds.
- The entire mixture should be dry and slightly thick. Once done, remove it from the flame and allow the mixture to cool.
- In case you can see chana dal pieces, then mash it using a potato masher while it is hot. Keep the mixture aside.
For the dough:
- Mix whole wheat atta, turmeric powder, salt, oil and water in a bowl and knead it to form a soft dough. Do not add all the water at once. Keep adding water little by little.
- Cover the dough with a damp cloth and keep aside for 10 minutes.
For the Puris:
- Put the tawa on medium flame.
- Take 1 1/2 tbsp of the filling and form a ball and keep aside.
- Take a bit of the dough and using a rolling pin form a small circle. Put the filling in the center. Bring all the edges of the dough to the center and seal it.
- Sprinkle some flour on the paratha and roll it out to a 7 – 8 inch paratha.
- Once the tawa is hot put the parathas with spread some ghee on one side.
- Flip it to the other side after a minute or so and spread some ghee again.
- Remove it from the pan once cooked on either side.
- Serve it with homemade ghee or curd.
Happy Ganesh Chaturthi!